Chilled Shrimp, Caper, and Orzo Salad with Sweet Corn & Cherry Tomatoes

Total Time:
35 min
20 min
10 min
5 min


  • 2 tablespoons medium shrimp, peeled, deveined, and tails cut off
  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon red pepper flakes
  • 1 cup orzo, cooked
  • 30 cherry tomatoes, halved
  • 2 scallions, white and tender green parts, finely chopped
  • 1 cup finely chopped red onion
  • 2 tablespoons capers, drained
  • 1 celery stalk, finely chopped
  • 1/2 cup fresh sweet corn
  • 30 cherry tomatoes, halved
  • Dressing
  • 2 teaspoons finely chopped fresh oregano
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoons Kosher salt
  • Freshly ground black pepper to taste
  • 1 tablespoons fresh lemon juice
  • 1 tablespoons red wine vinegar
  • 2 teaspoons finely chopped fresh Italian (flat-leaf parley)
  • Bring a large saucepan 3/4 full of salted water to a boil over high heat.

  • Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.

  • Meanwhile, in a bowl, combine the garlic, lemon juice and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes along with orzo.

  • In a large bowl, toss together the shrimp/orzo mixture with the marinade, scallions, red onion, capers, celery, fresh corn and tomatoes, and set aside.

  • To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp, orzo, and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette

    Recipe courtesy of Bobby Flay